RECIPE: Zucchini With Lemon & Mint

[Guest guest]

This is lovely as a side dish to many different kinds of meals, but for Italian

meals it goes

wonderfully after a pasta dish which has tomatoes in it - as a neat change of

pace. Serve

hot or at room temperature.

 

This recipe serves two (cuz that's the way we cook) - double or treble the

recipe for more.

 

 

ZUCCHINI WITH LEMON & MINT

 

2 zucchini (around 3/4 pound), sliced in 1/4-inch rounds

1 tsp salt

1 Tbsp olive oil

1/2 medium onion, chopped finely

1 Tbsp lemon zest (just the yellow, not the white part of the rind), grated or

finely

chopped

2 Tbp minced fresh mint leaves

Black pepper, freshly ground and perhaps more salt at the end.

 

 

If you have time, sprinkle the zucchini with salt and let it stand 20 mins. or

so until some

liquid comes out. Rinse and pat dry. (Otherwise, it's hard to brown.)

 

 

Put the olive oil into a largeish skillet and saute the onion over medium-high

heat until it

softens and starts to turn translucent. Then add the zucchini and the lemon zest

and cook

until the zucchii turns golden brown - this could take around 10 to 12 minutes

or so.

 

 

Throw in the lemon juice, the pepper and the mint and toss it around and heat

for around

another minute. Taste for seasoning and adjust if necessary.

 

 

Serve now or let it cool to room temperature. Makes great leftovers too.

 

Best love, Pat

[Guest guest]

Thank you, Pat I make a pasta dish with angel hair pasta which requires the

browning of zucchini squash slices, but I could never get them brown like I

wanted them, with your great dish you have shown me the errors of my ways, of

coarse, drain the moisture from the slices. Thanks

-

Patricia Sant

Monday, September 18, 2006 10:09 AM

RECIPE: Zucchini With Lemon & Mint

 

 

 

This is lovely as a side dish to many different kinds of meals, but for

Italian meals it goes

wonderfully after a pasta dish which has tomatoes in it - as a neat change of

pace. Serve

hot or at room temperature.

 

This recipe serves two (cuz that's the way we cook) - double or treble the

recipe for more.

 

ZUCCHINI WITH LEMON & MINT

 

2 zucchini (around 3/4 pound), sliced in 1/4-inch rounds

1 tsp salt

1 Tbsp olive oil

1/2 medium onion, chopped finely

1 Tbsp lemon zest (just the yellow, not the white part of the rind), grated or

finely

chopped

2 Tbp minced fresh mint leaves

Black pepper, freshly ground and perhaps more salt at the end.

 

If you have time, sprinkle the zucchini with salt and let it stand 20 mins. or

so until some

liquid comes out. Rinse and pat dry. (Otherwise, it's hard to brown.)

 

Put the olive oil into a largeish skillet and saute the onion over medium-high

heat until it

softens and starts to turn translucent. Then add the zucchini and the lemon

zest and cook

until the zucchii turns golden brown - this could take around 10 to 12 minutes

or so.

 

Throw in the lemon juice, the pepper and the mint and toss it around and heat

for around

another minute. Taste for seasoning and adjust if necessary.

 

Serve now or let it cool to room temperature. Makes great leftovers too.

 

Best love, Pat

 

 

 

 

 

 

[Guest guest]

> Thank you, Pat I make a pasta dish with angel hair pasta which requires the

browning of

zucchini squash slices, but I could never get them brown like I wanted them,

with your

great dish you have shown me the errors of my ways, of coarse, drain the

moisture from

the slices.

 

Yes, Ralph - drain them but also don't forget to pat dry with paper towels or

the like. You

can then use very very little oil and they'll brown beautifully and have a

lovely flavour!

 

Best, Pat